This recipe was so easy, so delicious, and so low fat.
It has a loaded baked potato flavor but is actually mostly loaded with cauliflower
and no one in my house would have even guessed it!
Baked Potato Soup
recipe adapted from Gina's Skinny Recipes
2 russet potatoes
1 head of cauliflower
1 1/2 cups chicken broth*
1 1/2 cups 1% milk
1/2 cup light sour cream
low fat cheddar cheese, turkey bacon bits, chives
*The original recipe calls for fat free chicken broth. I was looking for gluten free and couldn't find both gluten free and fat free so mine had some fat in it. I don't think it made a difference.
Soften potatoes by piercing them with a fork and putting them in the microwave for about 5 minutes.
When soft, remove them, allow to cool a bit, and peel.
Meanwhile, in a large pot, steam cauliflower in water until tender. Drain.
Place potatoes, cauliflower, chicken broth and milk in a blender and puree.
Place pureed mixture back into the large pot and add the salt, pepper and sour cream. Stir until well combined.
Heat over medium heat for about 15 to 20 minutes, stirring occasionally.
Pour 1 cup servings into bowls and top with desired toppings.
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